Super Quick recipes
This recipe is great with any of our pasta flavors, but the visual appeal with Spinach Fettuccine or Squid Ink Fettuccine is really beautiful! This recipe is found on our Lemon Chive bag.
If you love mushrooms, this is the recipe for you. Any Al Dente Pasta pairs beautifully with this recipe, but for extra mushroom flavor grab a bag of our Wild Mushroom Fettuccine! In fact, this delicious recipe is on our Wild Mushroom Fettuccine bag. Enjoy!
This recipe features our new Gluten Free pasta spirals for all of our celiac and gf pasta lovers! Not a GF eater? Not to worry, this recipe is delicious with all Al Dente Pastas!
Asparagus is in season, it's so fresh tasting and so good right now. I just had to share a recent weeknight dinner. Enjoy!
This is a great time of year to eat healthy and detox from the holidays. Our student food scientist intern, Lillian, came up with this delicious vegetarian stir fry it is loaded with healthy ingredients and tossed with BonaChia pasta.
Kasey Passen, one of the most creative cooks I know, just turned me onto Tonnino Tuna! I am obsessed with trying different pasta recipes with their delicious tuna. This recipe is a hands down favorite with my foodie friends!
This recipe is an Al Dente Pasta fan favorite and has been sampled across the country! People absolutely love it and ask for the exact recipe. So, here it is...perfect for many occasions. And definitely the easiest pasta dish you will ever make.
If you crave creamy pasta when the weather turns cooler, this Carba-Nada with Zucchini recipe is the ticket. Great way to use up zucchini in season and sneak it into a healthy dish. It features lots of veggies, Carba-Nada pasta, with a low-fat creamy taste.
Well… thanks to Jessica and before summer ends, I am here to report that I have discovered my latest pasta obsession.
This recipe was inspired by fresh farm stand tomatoes that are at their vine ripened best right now. Perfect easy 3 in 3 recipe for an August meal!
Going to the movies, so I wanted to have this pasta salad ready for when we get back. So simple edamame, carrots, and celery mixed with Brianna's Saucy Ginger Mandarin Dressing.
You know how I love cauliflower! The trick is to cook the cauliflower in the same water as the pasta. Saves nutrients, cooking time, and clean up!
Additions such as olives, capers, tuna, cooked chicken, white beans, fresh tomatoes, grilled corn off the cob--are wonderful. Simply adjust recipe by adding a little extra olive oil and use a little extra of the cooking water. This is Pasta Improvisation at its best!
Beautiful photo for a beautiful quick and healthy 3 in 3 pasta dish. Enjoy!
A "3 in 3" Recipe......Three Ingredients in 3 minutes!
A super quick summer meal!
A quick and cool pasta salad for those hot summer days
Perfect for a picnic, party or potluck!
Danica, one of our UM interns, loves to cook. She made her own 3in3 Puttanesca by adding olives, red pepper and capers to my Marinara Sauce.
Our student intern, Kate Grimaldi, was headed to her farmers market for inspiration. She and her mom marveled at all the fresh greens and were inspired by the peas, lettuces, and lemon. They created a new, light, fresh pasta recipe perfect for a summer dinner!
"3 in 3" Recipe......Three Ingredients in 3 minutes!
What's in season? Asparagus! While asparagus is in season I incorporate it into 3 in 3 recipes. I cut asparagus on the diagonal so it cooks to perfection right along with the pasta, in boiling salted water for 3 minutes. This is an only-need-to-clean-one-pot dish.
Substitute any vegetables of choice for the mushrooms for example, zucchini, kale, or spinach. To make a meat sauce, saute one pound of ground beef or turkey meat until cooked through, before adding sauce.
Construct your recipes according to Monique's Formula for Healthy Pasta Eating: "little, little, lot" -little pasta, little protein, lots of veggies.
This Fabulous Whole Wheat Fettuccine is delicious, nutritious pasta boasts 6 grams of fiber and 390 mg of ALA omega 3 yet still has the same amazing home-made. "tender, but firm" texture that has made Al Dente Pasta famous since 1981. Here's to good food and good health.
I’ve been on a fruti di mare kick for more than a month now. Just thinking about it makes me want black mussels, tiny sweet clams and big, barely cooked shrimp and a spicy red sauce, over pasta of course. Here’s the thing. I’m very impatient. Not a self-deprecation, it’s just the way it is. That means I don’t want to wait. So, while I cook faster than the average bear, I still want it nearly now. Okay, now. Lucky for me, shellfish loves hasty schedule, cooking to perfection within minutes. A good sauce takes a bit longer and pasta a whole 15 minutes, including bringing water to a boil. I came up with this expeditious recipe that uses some of my favorite prepared ingredients. I stop on my way home and buy fresh shellfish. I fill up a pot with cold water and start boiling. By the time my pasta is aldente, my fruit di mare is perfection and I’m whirling like a Dervish. Here’s my speedy recipe. by Annabel Cohen
This recipe is perfect for our wide Pappardelle noodles. Despite the fact that it is wider than our other noodles, it still cooks in 3-4 minutes! Our Pappardelle holds up beautifully under sauces that were sometimes a little too heavy for other noodles.
The search is over! I have found and perfected the most delicious Turkey Tetrazzini recipe of all time. Al Dente Pasta, fresh grated Parmesan cheese, panko breadcrumbs, flavorful mushrooms–you get the idea.
I always say, “as long as you have a bag of pasta in your cupboard, you can survive just about anything” and it seems like a lot of people feel that way. I quickly pull together lunch with just a jar of Monique’s Marinara, a few zucchini, some frozen peas, a can of beans and a little Parmesan.
This pasta recipe is quick, easy and healthy–the Al Dente trifecta! Because our pasta cooks in 3 minutes, you can get this dish on the table in record time. Peace, love and pasta!
You really can have your pasta and eat it too! A little pasta tossed with lost of other healthy ingredients is so nutritious, good, and satisfying.
Spring also means asparagus, so I decided to make a pasta dish using Al Dente Fettuccine with Shrimp and Asparagus.
This recipe is featured on our Red Chili Fettuccine bag, but is delicious with all Al Dente Pasta!
This recipe is on our Wild Mushroom Fettuccine bag. Al Dente® Pasta has become famous for it's incredible taste and texture that duplicates what an Italian grandmother would make in her own kitchen.
Recipe and video created by Peggy Lampman. Says Peggy DeParry, the creator of this recipe "Perfectly cooked, Al Dente pasta combined with the classic taste of Regianno, Balsamic and extra-virgin oil create a simple, yet scrumptious pasta salad."
One of the Al Dente® Pastas easiest and tastiest recipes, and it is printed out on recipe cards. We usually have this recipe card and others available free at our cooking demos.
This recipe appears on our Egg Fettuccine package. It would be equally good with any flavor of our pasta including our Pappardelle as shown. Peace, love, and pasta.
Everyone loves the classic Fettuccine Alfredo. Obviously, it's not something that you would want to eat every week, but to indulge now and then is a wonderful thing!
It's no surprize that Tom DeVries gave us a recipe combining cheese with pasta. After all, his company, the R.Hirt Jr. Co. in Detroit's Eastern Market, is one of the area's finest distributors of specialty foods and cheeses. They were Al Dente's very first distributor back in 1982.
You really can have your pasta and eat it too! This recipe is posted on the back of our Carba-Nada Roasted Garlic Fettuccine. A little pasta tossed with lots of other healthy ingredients is so nutritious, good, and satisfying.
I have served this to people who hate anchovies, yet love this sauce! Go figure.
So much of our lives revolves around the meaningful things that bring us together- friendship, discovery, and good food. In this case, I took the opportunity to make a pasta dish using Al Dente Egg Fettuccine with roasted eggplant, tomatoes, and almonds.
My belief is that pasta can be prepared in the home just as well as in a restaurant, sometimes even better and healthier–but always less expensive.